To suppress fermentation in finished wine as it inhibits any renewed yeast activity. Potassium Sorbate should be used in combination with a preservative such as Campden Tablets or Solfitanico Tablets to affectively prevent any further fermentation. The reason why it is important to use in combination with Campden or Solfitanico is that these tablets will kill most of the yeast cells. Potassium Sorbate then inhibits those cells from multiplying and starting new activity. Dosage 1g sorbate per 5 litres of wine.

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